Are you looking for a way to elevate your weeknight dinner to something truly special? Look no further than these delicious French Onion Stuffed Chicken Breasts. Packed with the rich flavor of caramelized onions and gooey melted cheese, this dish is sure to impress. Don’t worry, it’s not as complicated as it sounds. With a little bit of time and patience, you’ll be rewarded with a succulent and savory main course that will leave your taste buds wanting more.
Now, I know what you’re thinking – caramelizing onions can be a hassle. But trust me, it’s worth it. The process is simple, but it does require some time and attention. Slice your onions thin, then cook them slowly in a pan with butter and olive oil. Let the onions simmer over medium heat until they become soft, sweet, and caramelized. This can take at least thirty minutes, so be patient. Stir them occasionally, and if they start to dry out, add some beef broth to keep them moist.
The key to this dish is those caramelized onions. They form the base of the flavor, giving it that distinct French Onion Soup taste. Once your onions are perfectly caramelized, spread half of them in a baking dish and use the rest to stuff the chicken. Cut a slit in each chicken breast, creating a pocket without cutting all the way through. Fill the pockets with onions, gruyere cheese, and Parmesan cheese.
Before baking the chicken, quickly sear it in a hot skillet to add some color. Then, place the chicken on top of the bed of tender, sweet, and jammy onions in the baking dish. Spoon some of the onion sauce over each chicken breast and sprinkle with more cheese. Bake until the chicken is cooked through. The result? Juicy chicken infused with the deep, rich flavors of caramelized onion and melted cheese. It’s chicken like you’ve never had before!
So, if you’re craving a special dish that’s easy to make and bursting with flavor, give these French Onion Stuffed Chicken Breasts a try. You won’t be disappointed!
French Onion Stuffed Chicken Breasts
Prep Time: 10 minutes
Cook Time: 45 minutes
- 2 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil, divided
- 4 large white onions, halved and thinly sliced
- 1 teaspoon sugar
- 2 teaspoons fresh thyme
- 1 tablespoon balsamic vinegar
- 1 cup beef broth, divided
- 3 cloves garlic, minced
- 4 boneless skinless chicken breasts
- 1 1/2 cups gruyere cheese, grated
- 1/2 cup Parmesan cheese, freshly grated
- Kosher salt and freshly ground black pepper, to taste
- Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
- In a large skillet over medium-high heat, add 2 tablespoons of butter and 2 tablespoons of olive oil. Once the oil is shimmering, add the onions and spread them out evenly across the pan. Let them cook, stirring occasionally, until they become soft.
- Sprinkle the onions with salt, sugar, and thyme, and continue cooking, stirring every few minutes, until they become jammy and dark brown. If needed, add 1/2 cup of beef broth to the pan to prevent the onions from drying out.
- Once the onions are caramelized, stir in the balsamic vinegar and scrape up any bits stuck to the bottom of the pan. Stir in the minced garlic and cook for an additional 30 seconds to 1 minute. Remove from heat and set aside.
- Cut a slit lengthwise into each chicken breast to form a pocket without cutting all the way through.
- Stuff about 2 tablespoons of the caramelized onions into each pocket, followed by some gruyere and Parmesan cheese. Seal the pockets shut with toothpicks.
- Transfer the remaining onions to the bottom of the prepared baking dish. Stir in the remaining 1/2 cup of beef broth. Set aside.
- Heat the remaining 2 tablespoons of olive oil in a clean skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them on each side until golden brown, about 4 minutes per side. It’s okay if the chicken is not fully cooked at this point.
- Lay the seared chicken on top of the caramelized onions in the baking dish. Spoon some of the onion sauce over each chicken breast, then sprinkle them with any remaining cheese.
- Bake until the chicken is cooked through, about 15-20 minutes.